Kung Pao Chicken Recipe
Stir-fried chicken with peanuts, vegetables, and chili peppers.
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Ingredients
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Main Ingredients
Sauce Ingredients
Seasoning Ingredients
Method
Preparation
Prepare the Chicken
Cut the boneless, skinless chicken breasts into bite-sized cubes and set aside.
Chop the Vegetables
Dice the bell pepper and zucchini into small pieces. Chop the green onions, keeping the white and green parts separate.
Prepare the Sauce
In a bowl, combine soy sauce, rice vinegar, sesame oil, sugar, cornstarch, and water. Stir until well mixed and set aside.
Cooking
Stir-Fry the Chicken
Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil and stir-fry the chicken until golden brown and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
Cook the Vegetables
In the same skillet, add a bit more oil if needed. Add the minced garlic, ginger, and white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Then add the diced bell pepper and zucchini. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Combine Ingredients
Return the cooked chicken to the skillet with the vegetables. Add the dried red chili peppers, peanuts, and the prepared sauce. Stir well to combine all ingredients and cook for another 2-3 minutes until the sauce thickens and coats everything evenly.
Final Touches
Season with salt and black pepper to taste. Stir in the green parts of the chopped green onions right before serving.